- 1 1/4 cups [310 mL] Graham cracker crumbs [about 16 crackers]
- 1 1/4 cup [260 g] sugar
- 1/2 cup [100 g] butter, softened
- 2 eggs
- 1 [8-ounce / 227-g] package cream cheese, softened
- 1 teaspoon [5 mL] vanilla
- Cinnamon, to taste
- 2 tablespoons [30 mL] cornstarch
- 1 [15-ounce / 426 mL] can blueberries, drained reserving liquid separately
- 2 tablespoons [30 mL] lemon juice
- Sweetened whipped cream
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- Preheat oven to 300°F [150°C].
- Mix together cracker crumbs, 1/4 cup [60 g] of the sugar and softened butter; press firmly and evenly onto the bottom of an ungreased square 9 x 2-inch [23 x 5-cm] baking pan.
- Beat eggs until thick and lemon colored; beat in 1/2 cup [100 g] of remaining sugar, softened cream cheese and vanilla until smooth.
- Pour over crumbs mixture.
- Bake into preheated oven for 30 minutes.
- Sprinkle filling all over with cinnamon; leave to cool completely.
- Into a saucepan, mix together remaining 1/2 cup [100 g] sugar and cornstarch.
- Stir in reserved blueberry liquid and lemon juice.
- Cook, stirring constantly, until mixture thickens and boils.
- Leave to boil, stirring for 1 minute.
- Remove from heat and stir in drained blueberries.
- Leave to cool completely.
- Pour all over cream cheese mixture.
- Refrigerate pie for at least 8 hours before serving, along with sweetened whipped cream.
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